Time for the second edition of Pinterest Possibilities, now being changed to Practical Pinterest. This week, I decided to try a recipe that I had heard of before at UConn. One of the chefs made a similar recipe, designed to give the student athletes a portable snack that they could make themselves and was high in protein. Since then, I have seen this recipe pop up in many places and decided to try my hand at preparing it. I won’t keep you in suspense any longer, I made Black Bean Brownies!
It sounds strange, but let me explain. You replace the flour in your recipe with pureed black beans which will add a ton of protein as well as eliminate the gluten found in the flour. So not only is this a tasty option for athletes, but it is also a great recipe for those with Celiac Disease or gluten sensitivities. I got the recipe from Chocolate and Carrots and here is how it went:
19 oz (2 1/2 cups) reduced sodium black beans, well rinsed and drained or dried beans that have been soaked and cooked
1 egg white
3 tablespoons canola oil
1/4 cup dark cocoa powder
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
I ended up adding about 1/3 cup of cocoa to give it a little richer taste. I also added a full cup of chocolate chips. Then:
- Preheat the oven to 350°F.
- Spray an 8X8 baking pan (I used a bread ban and they came out nice and thick)
- In a blender, combine all of the ingredients except the chocolate chips. If you use a magic bullet like me and don’t have room for all of the ingredients, just blend the beans and add the rest of the ingredients in a bowl with a an electric mixer or by hand.
- Blend/Mix until it is a smooth consistency.
- Pour the batter into the prepared pan.
- Sprinkle the chocolate chips on the top of the brownie batter.
- Bake for 30-35 minutes or until a cake tester comes out clean. (I added about 10 minutes baking time because of the added thickness)
- Allow them to cool completely in the pan before removing, cutting and enjoying the brownies!
I tried these the next morning and they were delicious! The beans gave the brownie a nice, fudgey texture that is what I really enjoy but I find is hard to achieve with a traditional recipe. They had a great, rich flavor. Because of the protein, they were also much more satisfying. You get the sweet treat, but you aren’t craving more 20 minutes later. I would definitely recommend trying these, even if you can eat gluten and don’t need more protein. They are simply a great snack for anyone!
Nutritional Facts: Servings: 12, Calorie: 169, Fat: 5.6g, Saturated Fat: 1.g2, Potassium: 246mg, Carbohydrate: 25.2g, Fiber: 4.9g, Sugars: 13.1g, Protein: 6.1g